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In this work, the type of fermentation and baking technology used to make hemp bread was investigated. The physicochemical composition of flour and bread, the protein nutritional quality, fatty acids profile, texture, consumer acceptance, analysis of volatile compounds using an electronic nose and chemical compounds using an electronic tongue were determined. Differences in protein and total dietary fiber content were observed in the obtained breads. The use of sourdoughs had a minor effect on the physical properties of the bread tested (the volume and mass of the loaves, color, or crumb texture). There was no clear effect of the tested sourdoughs on the parameters of the crumb texture and its moisture, assessed physically, both on the day of baking and during storage. In this bread, the limiting amino acid was lysine (amino acid score from 56.22% to 57.63%), but the breads did not differ significantly in the value of this indicator. The n-6/n-3 ratio in breads containing hemp flour (from 3.73 to 4.48) may have a beneficial effect on human health. The best-rated bread was the HB4 with a score of 6.09. The acceptance of remaining breads were in the range from 3.91 for HB1 to 4.91 for HB2. [ABSTRACT FROM AUTHOR]

Most cells spend the majority of their life in the non‐proliferating, quiescent state. Transition to this state is crucial for microorganisms to survive long starvation periods and restart divisions afterwards. Experimental evolution allowed us to identify several mutation in genes that are presumably important for such transition in yeast cells. Most of these candidate genes belong to the SPS amino acid sensing pathway or to the SIR complex. We assembled these mutations on the ancestral strain background. Analysis of the quiescent/non‐quiescent cell ratio of the starved yeast populations confirmed the crucial role of SSY1, the primary receptor component of the SPS sensor, in transition to the Q state. The evolved SSY1 mutations increased yeast sensitivity to amino acid presence in the environment. This resulted in decreased quiescent cell fraction and a 5.14% increase of the total amino acid content in the starved populations. We discuss external amino acid sensing via the SPS pathway as one of the mechanisms influencing transition to quiescence. [ABSTRACT FROM AUTHOR]

The aim of our work was to check the ability of selected strains of lactobacilli (Lactobacillus plantarum CCM 3626, Lb. plantarum CCM 3627, Lb. zymae CCM 7241 and Lb. fermentum CCM 7192) to reduce immunoreactivity of rye and wheat prolamins in fermented sourdoughs and, consequently, gluten content in bread. The proteolysis was increased by the addition of fungal proteases from Aspergillus oryzae (Flavourzyme; Novozymes, Basvaerd, Denmark). The proteolysis was analysed by sodium dodecyl sulphate polyacrylamide gel electrophoresis, immunoreactivity by Western blot and enzyme-linked immunosorbent assay (sandwich and competitive ELISA). Amino acid analysis was performed to quantify the amount of free amino acids released during the sourdough fermentation. The most effective proteolysis and reduction of immunoreactivity was achieved in sourdoughs with Flavourzyme and with lactobacilli-Flavourzyme mixture, where only 1.6-2.3 % of initial immunoreactivity remained. Fungal proteases of Flavourzyme were responsible for the most of protein degradation and immunoreactivity decrease. Prepared pre-treated sourdoughs were used for bread baking and the gluten content was reduced to the level of 65-123 mg·kg-1 of fresh mass of bread, so bread with a low gluten content was obtained. [ABSTRACT FROM AUTHOR]

The aim of this study was to check the ability of Flavourzyme (enzyme complex from Aspergillus oryzae; Novozymes, Copenhagen, Denmark) to hydrolyse wheat and rye prolamins. The proteolysis was performed at pH 5.0 and pH 7.0 and at a temperature rising from 37 °C to 60 °C at various enzyme/prolamins ratios. Prolamins and products of their proteolysis were analysed by sodium dodecyl sulfate polyacrylamide gel electrophoresis, their immunoreactivity by Western blot and competitive enzyme-linked immunosorbent assay. Wheat gliadins and rye secalins were succesfully hydrolysed, the immunoreactivity was significantly decreased - residual immunoreactivity after proteolysis was less than 5.5% and 6.5% in wheat and rye hydrolysates, respectively. Amino acid analysis was performed to quantify the amount of free amino acids released from prolamin molecules during proteolysis. A portion of 6.3-9.2% of free amino acids was released from wheat gliadins and 1.4-4.2% from rye secalins at enzyme/prolamins ratio of 1 : 250 and proteolysis duration of 2 h. Proline and glutamine were released at the lowest degree in spite of high contents of these amino acids in prolamins. Obtained results proved that Flavourzyme is efficient in cleavage of gliadins and secalins and is able to significantly reduce their celiac toxicity. [ABSTRACT FROM AUTHOR]

Three freshwater fishes: common carp, rainbow trout and northern pike were chosen for the evaluation of amino acid and fatty acid composition-fresh and after smoking. Smoking led to the increase in almost all amino acids, with the highest amount of EAA in common carp. This process led also to the enhancement in the level of SFA and the decrease in PUFA/SFA ratio in fishes. PI values were lower after this process for all fishes. HH ratio was also decreased (except for northern pike), while AI and TI were enhanced in all smoked samples. Practical applications Fish and fish products consumption (especially freshwater) is still insufficient despite their proven health-promoting properties. Because of the susceptibility of fish to perish, their preservation becomes a necessity. Smoking is one of the oldest food processing methods in the world. It imparts a characteristic color and flavor of the product. This process influences also on chemical composition of muscle protein and fat. Thus, the aim of this study was to investigate changes in amino acids composition and fatty acids profile in common carp, rainbow trout and northern pike, as a result of smoking. It is very important to increase consumer knowledge concerned on the species being the most suitable for traditional preservation method, taking into consideration the retaining of beneficial fish compounds. [ABSTRACT FROM AUTHOR]

In this research, colored quinoa seeds were subjected to a modified oncom-type processing (precooking followed by solid-state fermentation with Neurospora intermedia) to obtain convenient food products of improved parameters. Compared with the raw material, the products contained a higher level of protein (on average by 44%, with an advantageous essential amino acid profile) and fiber (by 71%) but a lower amount of inositol phosphates (by 50%, with an increased share of InsP3 fraction in the profile). Fermented quinoa was enriched in carotenoids (6.5-fold) and riboflavin (fivefold). The antioxidant potential of oncom was also improved in respect to antiradical activity (on average by 39%) and reducing power. Of the red and black quinoa, the former substrate was processed into a product of better quality, containing a higher level of protein (214 g/kg dry matter [DM]), fiber (234 g/kg DM), carotenoids (81 mg/kg DM), and riboflavin (8 mg/kg DM), as well as antiradical activity (IC50 in ABTS·+ and DPPH· assay of 0.4 and 3 mg DM, respectively). This was associated with a 50% higher level of fungal glucosamine in this oncom. Therefore, the activity of N. intermedia can be considered beneficial for biotreatment of quinoa seeds. [ABSTRACT FROM AUTHOR]

The effect of fermentation with R hizopus oligosporus, roasting and cooking on functional parameters and nutritional composition of unroasted buckwheat groats was studied. Tempe showed 57 and 124% higher activity against 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) radical cation ( ABTS●+) than cooked unroasted and roasted groats, respectively. Efficient doses of mg material necessary to scavenge ● OH ( IC50) and exert reducing power ( RP0.5) were decreased in tempe (by 61% and about 30%, respectively, as compared with roasted groats). All the parameters were strongly correlated with the soluble phenol level. Tempe contained more thiamine (2.5-fold) and riboflavin (7.5-fold) than cooked buckwheat. It had 143 g/kg protein of the highest Cys + Met and Tyr + Phe levels. In vitro bioavailability of tempe protein (56%) was higher than cooked unroasted groats (41%) and similar to cooked roasted ones. Sensory analysis of buckwheat tempe was concluded with a good overall assessment. Tempe-type fermentation may be recommended as a favorable technique of unroasted buckwheat groats processing. Practical Applications Conventional cooking and/or roasting of buckwheat seeds influences the nutritional composition and partially diminishes the functional parameters of groats. Tempe-type product obtained from unroasted groats is a convenient food of improved parameters that may broaden the gluten-free product spectrum on the market. Fermented buckwheat groats are also a potential source of flour of advantageous antioxidant parameters for application as a food additive. [ABSTRACT FROM AUTHOR]